Flavonoids are low molecular weight, polyphenolic
compounds present in all vascular plants. They are primarily recognized as the
pigments responsible for autumnal burst of hues and yellow, orange and red
shades in flowers and fruits. Flavonoids have been shown to possess a variety of
biological activities at nontoxic concentrations in living organisms. Compelling
data from various in vivo and in vitro experimental and several
epidemiological studies have demonstrated the beneficial effects of dietary
flavonoids. The mechanisms of their cardioprotective effect have been thought to
stem from their free radical scavenging, antioxidant, anti-thrombotic,
anti-apoptotic and anti-hypertensive effects. Based on the results of clinical
studies, it would be suffice to say that flavonoids could be promising
cardio-protective agents